Vegan jerk chilli recipe

Bring in the flavours of the Caribbean into your kitchen with this simple vegan jerk chilli recipe. 

This recipe is from Phaidon's new title Vegan: The Cookbook.

Ingredients

Details

  • Cuisine: Caribbean
  • Recipe Type: Dinner
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 4
  • Suitable For: Vegan

Step-by-step

  1. Heat the olive oil in large saucepan over medium heat. Add the garlic, celery, onion, and bell pepper and saut. for 5–6 minutes, until the onion is translucent.
  2. Add the jerk seasoning or chili sauce and cook for 2–3 minutes.
  3. Stir in the coconut milk, passata, beans, and fresh lime juice, and season to taste with salt and freshly ground black pepper, if needed.
  4. Cover the saucepan with a lid, reduce the heat to low, and simmer for 20 minutes, stirring occasionally.
  5. Stir in half of the mango and half of the coriander, then cover the saucepan and simmer for another 10 minutes.
  6. Serve the chili over rice, garnished with the remaining mango and coriander.

Vegan: The Cookbook is published by Phaidon; £29.95. Found out more on phaidon.com

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